Butter

Butter is a traditional natural dairy product, which has been made for centuries from cream. Butter is an emulsion of water in oil and is made in both sweet and sour varieties. Traditionally, butter is produced from matured cream using a discontinuous process. Nowadays, butter is usually made according to the NIZO process. Using this method, acidification and aroma formation occurs after the sweet cream has been churned. Sweet buttermilk is created during this production process. The sweet buttermilk is easy to use as an ingredient in a wide variety of dairy industry applications. Aroma can be formed by using lactic acids or distilled butter aromas. There is a distinction in the market between sweet, salty and sour butter. In Europe, a geographic separation exists: salty in Southern Europe, sour in Western Europe and sweet in Eastern Europe.

Butter churn

Traditionally, cream was derived from automatically creaming milk fat; the cream was skimmed off from the milk. The invention of the cream centrifuge
paved the way to industrialization. Later, the additional processing stage known as churning was likewise further automated. Nowadays, a butter churn is used to process the butter into a finished product.

Sweet and sour

In production, a distinction can be made between processing sweet cream and sour cream into butter. Salty butter production is based on sweet butter, without addition of any active ingredients. However, cultures are used to produce sour cream in order to lower the pH.

NIZO system

The NIZO institute has developed two different production systems. Diacetyl production applies bacteria cultures in combination with natural lactic acid. Another system relies on a combination of natural diacetyl and natural obtained lactic acid. The NIZO procedure enables the upgrade sour.

butter even further: the buttermilk by-product can be processed into skim milk powder. CSK food enrichment actively contributed to the implementation of the NIZO system in West Europe. Currently, there are advanced applications in the market in Eastern Europe.

Cultures

In addition to cultures for immediate application we also offer a range of acidifying bulk starters. CSK has the ideal solutions for aroma forming starters. Our specialists will be happy to help you make the right choice.

Lactic starter permeate and distillate

CSK has the right products for every method to apply the NIZO procedure. Lactic starter permeate is a milk ingredient-based lactic acid derived through natural fermentation that can be used without being declarated. Lactic starter distillate is a naturally derived butter aroma.

Consultancy

CSK’s technology experts will gladly help you to apply cultures, setting up your bulk starter production room for preparing bulk starters, implementing the NIZO procedure and optimising your process, especially the dry solids content in the butter. Our goal is to achieve the maximum
value of your milk fat and by-products.

This publication is solely intended for information purposes. CSK food enrichment cannot be held liable for the contents. This specifically applies in cases where its products are used in violation with prevailing legislation and rules and/or licenses.